STOCK UPDATE: The ProQ Frontier will be back in stock 4 August 2014. All other items in the hot and cold set are available.

* SAVE £12 ON THE COMBINED RRP *
USEFUL STUFF IS AN OFFICIAL PROQ DEALER

With the arrival of the ProQ Cold Smoke Generator, we are now able to offer a complete hot and cold smoker set for the ProQ range. We have bundled together the ProQ Frontier - the most popular ProQ food smoker - with the ProQ Cold Smoke Generator and added two packs of Hot Smoked wood product, one in chip form for hot smoking and the other in dust form for cold smoking, so you're ready to either hot or cold smoke. Not forgetting the fact that you can use your ProQ smoker to also grill, roast and barbecue, this kit creates endless possibilities for outdoor cooking from cold smoked cheeses, salmon or ham joints to hot smoked chicken, pork loin, sausages and so on.

The ProQ Frontier offers 50lbs food capacity over two levels and a wealth of features to help control temperature and smoke flow. Once you've hot smoked food in a smoker like this, you'll find barbecued food a little two dimensional and certainly far less flavoursome. The water pan is this unit's secret weapon, keeping the food, which slow cooks gently over aromatic wood smoke, incredibly succulent.

For hot smoking you need to use a chip, shaving or chunk of wood and there's a wide range of wood smoking products available either from our own Hot Smoked range including chestnut, Scottish heather and maple (see www.hotsmoked.co.uk) or from the ProQ range. Herbs can be added via dry rubs to your food, marinades injected into food and fresh herbs and wine or spirts added to the water pan to create a mouth watering combination of flavours. Using this process you are cooking your food for immediate consumption.

For cold smoking, the amazing new ProQ Cold Smoke Generator is so easy to use you will be keen to experiment with all manner of recipes. For some recipes you will need to soak food in a salt and sugar solution - a process called brining - to draw out excess moisture and promote the absorption of the wood smoke flavour which ultimately cures and preserves your food. You can also draw out excess moisture using a dry cure or salt and sugar mix. For others such as cheeses you can cold smoke the food without any additional preparation. Just fill the smoke generator with wood dust, light from one corner using the tealight supplied and once it begins to smoulder, leave for up to 10 hours during which time the unit produces plentiful aromatic smoke flavour - without any heat. For cheeses you will need a much shorter cold smoke time of just 2 or 3 hours, depending on how smoked you like your food. For raw meats, you'll need to allow for a much longer if not the full 10 hour burn time to allow the smoke to thoroughly seal food. Cold smoked food is not cooked but cured, it can be cooked later - eg chicken portions - or kept as a raw cured product, eg hams and other meat cuts.

Included with this money saving pack are two 500g packs of wood product, one in chip form for use in hot smoking and one in dust form for use in cold smoking. If you've any particular flavour requirements, just email us at info@usefulstuff.co.uk to let us know, otherwise we will supply one hardwood and one fruitwood pack.